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    Chinese Vegetable Soup

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    Chinese Vegetable Soup

    Serves: 4

    Ingredients

    • 1.5 litres weak chicken stock
    • 5 slices fresh ginger
    • 5 chopped salad onions
    • 2 peeled, bruised garlic cloves
    • 1 tbsp chopped coriander stems
    • 1–2 tbsp soy sauce
    • 1½ tsp caster sugar
    • 1cm piece of peeled fresh ginger cut into matchsticks
    • 75g shiitake mushrooms
    • 100g bean sprouts
    • 1 large carrot cut into matchsticks
    • 100g finely sliced mange tout
    • 2 pak choi, bases trimmed and leaves separated
    • 1 tsp sesame oil
    • A scattering of mint leaves

    Method

    1. Pour 1.5 litres weak chicken stock, 5 slices fresh ginger, 5 chopped salad onions, 2 peeled, bruised garlic cloves and 1 tbsp chopped coriander stems into a large pan. Bring to the boil then simmer for 20 minutes.
    2. Strain the stock into another saucepan and stir in 1–2 tbsp soy sauce, 1½ tsp caster sugar, a 1cm piece of peeled fresh ginger cut into matchsticks, and 75g shiitake mushrooms.
    3. Cook for 1 minute, then add 100g bean sprouts and a large carrot cut into matchsticks, 100g finely sliced mange tout and 2 pak choi, bases trimmed and leaves separated. Simmer for 2 minutes or until the vegetables are just tender.
    4. Remove from the heat, stir in 1 tsp sesame oil and serve with a scattering of mint leaves

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    4 stars